10166 100A Street NW · DOWNTOWN
April 20, 2026
PassThe packaged sauerkraut in the display cooler had no acceptable label. Ensure label includes facility name, contact information, product name, date and temperature requirements if applicable., , Sauerkraut should not be sold until approval of food safety plan is completed.
1. Facility prepared sauerkraut was observed in the cooler and ice bath. They were being served in store and prepackaged food for sale. , Ensure sauerkraut is not served until a food safety plan has been submitted and approved., , 2. No food safety records were maintained for Sauerkraut, no date on the food buckets in the walk in cooler and the Sous vide., , Ensure food safety records are maintained as required. A copy of the sous vide monitoring sheet will be provided.
Meat slicer was unclean. Food was observed on and behind the blades., , Ensure slicer is cleaned and sanitized after each use. Take our parts for thorough cleaning and sanitizing.
1. Sauerkraut in the ice bath was measured at an internal temperature of 7C using a probe thermometer. Food had been in the bath for over 2 hours. Food was discarded by the staff during inspection., , Ensure ice bath can maintain high risk food below 4C or move into a functional cooler within 2 hours., , , 2. Frozen chicken was observed on the counter, chicken was moved into the cooler during inspection. Ensure thawing is completed safely either via;, - Thaw overnight in the bottom shelf of the refrigerator/cooler, - Under cold running water, - In a microwave and cook immediately
1. The milk cooler in the bar had no thermometer. Ensure a functioning thermometer is present in all coolers at all times., , 2. The temperature dial of the walk-in cooler was in disrepair. Ensure a functional thermometer is available in the cooler and replace dial.
1. The kitchen hand sink had no paper towel in the dispenser. Paper towel was provided during inspection. Ensure dispenser is refilled always., , 2. The designated hand sink at the bar had no soap. Soap was provided during inspection. Ensure the sink used for handwashing only and fully equipped at all times.
Opened bag of rice was observed in the bulk food area. Ensure opened bags of food and stored in a bucket with lid or bag is resealed tightly.
- Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly. The operator opted to do the monitoring themselves. A copy of the AHS checklist will be sent with this report.
Zymo is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 582 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 384 (66%) that have passed their most recent inspection, with 1 (0%) closed.
This restaurant has been inspected 3 times since October 9, 2025, with 2 passes and 1 closure on record.
The packaged sauerkraut in the display cooler had no acceptable label. Ensure label includes facility name, contact information, product name, date and temperature requirements if applicable., , Sauerkraut should not be sold until approval of food safety plan is completed.
1. Facility prepared sauerkraut was observed in the cooler and ice bath. They were being served in store and prepackaged food for sale. , Ensure sauerkraut is not served until a food safety plan has been submitted and approved., , 2. No food safety records were maintained for Sauerkraut, no date on the food buckets in the walk in cooler and the Sous vide., , Ensure food safety records are maintained as required. A copy of the sous vide monitoring sheet will be provided.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Meat slicer was unclean. Food was observed on and behind the blades., , Ensure slicer is cleaned and sanitized after each use. Take our parts for thorough cleaning and sanitizing.
1. Sauerkraut in the ice bath was measured at an internal temperature of 7C using a probe thermometer. Food had been in the bath for over 2 hours. Food was discarded by the staff during inspection., , Ensure ice bath can maintain high risk food below 4C or move into a functional cooler within 2 hours., , , 2. Frozen chicken was observed on the counter, chicken was moved into the cooler during inspection. Ensure thawing is completed safely either via;, - Thaw overnight in the bottom shelf of the refrigerator/cooler, - Under cold running water, - In a microwave and cook immediately
1. The milk cooler in the bar had no thermometer. Ensure a functioning thermometer is present in all coolers at all times., , 2. The temperature dial of the walk-in cooler was in disrepair. Ensure a functional thermometer is available in the cooler and replace dial.
1. The kitchen hand sink had no paper towel in the dispenser. Paper towel was provided during inspection. Ensure dispenser is refilled always., , 2. The designated hand sink at the bar had no soap. Soap was provided during inspection. Ensure the sink used for handwashing only and fully equipped at all times.
Opened bag of rice was observed in the bulk food area. Ensure opened bags of food and stored in a bucket with lid or bag is resealed tightly.
- Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly. The operator opted to do the monitoring themselves. A copy of the AHS checklist will be sent with this report.